This makes a thick dressing. INGREDIENTS: 1/3 Cup Mayonnaise 1/3 Cup Sour Cream 1/3 Cup Blue Cheese Crumbles (Kate and Drew would double this) 1 Tbsp. Lemon Juice 1/8 tsp. Black Pepper Pinch of Salt INSTRUCTIONS: Mix all ingredients except Blue Cheese together. Fold in Blue Cheese Crumbles.
Category: method-nonspecific
Tiger Dill Sauce
INGREDIENTS: INSTRUCTIONS:
Party Mix – Showhouse
INGREDIENTS: 5 Cups Corn Chex 5 Cups Cheerios 5 Cups Mini Pretzel Twists 2 Cups Dry Roasted Peanuts 20 oz. Almond Bark 3 Tbsp. Vegetable Oil 16 oz. bag of M&Ms (choose colors to match the holiday) INSTRUCTIONS: Mix the Chex, Cheerios, Pretzels, and Peanuts together in a large bowl Microwave the Oil and Almond… Continue reading Party Mix – Showhouse
Fudge – Chocolate
INGREDIENTS: One 7 oz. jar of marshmallow creme 2/3 Cup Evaporated Milk (5oz. can) 3/4 Cup butter (real, salted) 1 tsp. vanilla 3 Cups White Sugar Three 4oz. packages of Baker’s Semi-sweet chocolate (chopped) or One 120z. bag of semi-sweet chocolate chips Optional – 1 Cup chopped walnuts INSTRUCTIONS: Mix sugar, milk and butter together… Continue reading Fudge – Chocolate
Fudge – Peanut Butter
INGREDIENTS: One 7 oz. jar of marshmallow creme 2/3 Cup Evaporated Milk 3/4 Cup butter (real, salted) 1 tsp. vanilla 3 Cups White Sugar 2/3 Cup Creamy Peanut Butter INSTRUCTIONS: Mix sugar, milk and butter together in a pan over medium/high heat. Stir constantly, heat until it boils and then begin timing. Boil for… Continue reading Fudge – Peanut Butter
Pickle Brine
Note: Substitute Lemon Juice for half (or more) of the acid to add a taste twist. Lemon Juice is actually more acidic than white vinegar so this substitution is safe. INGREDIENTS: 1 pound fresh vegetables (cucumbers, carrots, green beans, summer squash, cherry tomatoes) 2 Tablespoons Dill Seed (if you grind it slightly, it really increases… Continue reading Pickle Brine
Beef Stew
Notes: This is my version of a Cooks Illustrated recipe. I strongly recommend you purchase their Best Recipe book (older) or the Cooks Illustrated Cookbook: 2000 Recipes from 20 Years… I cut my meat a little smaller and cook the stew a little longer than the Cooks but their initial recipe was excellent. It is… Continue reading Beef Stew
Roasted Brussels Sprouts with Pears and Pistachios
This recipe is just OK. It takes a lot of work and it is difficult to taste the pears and other ingredients. From Food52 Serves 2 INGREDIENTS: 1 pound brussels sprouts, halved lengthwise 3 tablespoons olive oil 1/2 teaspoon salt 6 grinds black pepper 1 Bosc pear, halved lengthwise and cored 1/4 cup shelled pistachios,… Continue reading Roasted Brussels Sprouts with Pears and Pistachios
Pulled Pork Cuban Tacos
INGREDIENTS: 3.5 pounds pork shoulder 1 cup orange juice 1/2 cup lime juice 1/3 cup tamarind paste liquid 3 tablespoons chopped garlic 2 teaspoons kosher salt 1 tablespoon dried oregano 1 teaspoon cumin dash ground pepper white corn tortillas salsa INSTRUCTIONS: To make the tamarind liquid, mix 3 tbsp of tamarind paste with 1/3 cup… Continue reading Pulled Pork Cuban Tacos
Butter – Clarified (Ghee)
WHY CLARIFY BUTTER? The problems with regular butter are: The best way to fix both of these problems is to remove the water and milk proteins (clarify it). There are several ways to clarify butter. One of the easiest and most flavorful versions is Ghee which is used in asian dishes. Ingredients: Instructions: